chinese food

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	How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方 5.00 min. \| 4.9680796 user rating \| 982679 views Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough 6g Beni Shoga - Pickled Ginger (1/5 oz) 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori - Green Laver Hanakatsuo - Dried Bonito Flakes 2 Long Green Onions Mayonnaise - Vinegar Sauce - 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion - Alternative Fillings - Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Okonomiyaki (Japanese Assorted Pancake) お好み焼きの作り方 3.92 min. \| 4.954677 user rating \| 947483 views Ingredients for Okonomiyaki (serves 2 people) - Batter - 100g Soft Wheat Flour (3 1/2 oz) 140ml Dashi Soup (5 oz) 1/4 tsp Baking Powder 1 tpsp Grated Yamaimo (Japanese Mountain Yam) A Little Bit of Salt 200g Cabbage & Welsh Onion (7 oz) 50g Boiled Octopus (1 3/4 oz) 8 Deep-Water Shrimps Sakuraebi (Dried Pink Baby Shrimps) Tenkasu (Bits of Deep-Fried Tempura Batter) Beni Syoga (Pickled Ginger) 2 Eggs 100g Slice Pork (3 1/2 oz) - Toppings - Okonomiyaki Sauce Long Green Onion Mayonnaise Dried Bonito Frakes Aonori (Green Laver) About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	Green onion pancake 4.35 min. \| 4.9719887 user rating \| 66532 views www.maangchi.com I picked some wild green onions in Inwood Hill Park and made this pancake. You can use any type of green onions for this. Enjoy the recipe! Ingredients (for 1 rectangular pancake about 6×7 inches): Green onions, flour, water, soybean paste, sugar, and vegetable oil. Directions: 1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion). 2. Cut them into 5 inch long pieces. 3. Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth. 4. Place a non-stick pan on the stove and heat it up. 5. Add about 3 tbs vegetable oil to the heated pan. 6. Put the green onion on the pan parallel to each other, in the shape of a rectangle. 7. Pour the batter over the green onion evenly. tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter. 8. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula. 9. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over. 10. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over. 11. Cook another minute and transfer it to a serving plate. 12. Serve hot with sauce. For the sauce, mix these ingredients in a small bowl: 2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or ...*


	Lee Hyori's Potato Pancakes as seen in Family Outing (이효리표 감자전) 2.97 min. \| 4.968102 user rating \| 76302 views Main Ingredients : • 2 Medium Potatoes (12 oz) • ¼ tsp Salt • Some Green Onion, Hot Pepper (to Garnish) • Some Oil for Frying Yield: About 8 Potato Pancakes Special Music "개미의 춤" by "박 세준" Thank you !!!


	Korean Food: Seafood and Green onion Pancake (해물 파전) 4.42 min. \| 4.9605913 user rating \| 24491 views Main Ingredients 20 Green Onions (2 Cups), ½ Cup Squid, ⅓ Cup Medium Sized Shrimp, ⅓ Cup Raw Oysters, ⅓ Cup Mussels, Shelled, ½ Tbsp Flour, 1 Green Hot Pepper (Optional), Some Cooking Oil for Frying Batter Ingredients ½ Cup Water, ¼ Cup Flour, ¼ Cup Frying Mix, ⅛ Generous tsp Salt, 1 Egg Dipping Sauce Ingredients 2 Tbsp Soy Sauce, 2 tsp Water, ¾ tsp Vinegar Yield: 1 Pancake Special Music "Aeriskitchen" by "Seok Woo Yoon"


	Skewered pancakes with vegetables and beef (Pasanjeok) 7.52 min. \| 4.9615383 user rating \| 46688 views How to make delicious pasanjeok. The full recipe is here: www.maangchi.com Ingredients: Beef (sirloin steak), soy sauce, honey, garlic, sesame oil, ground black pepper, green onions, carrots, asparagus, salt, flour, and vegetable oil. Directions: 1. Cut about 200 grams (7-8 oz) of sirloin steak into strips about 5½ inches long (13 cm), ½ inch wide (1.25 cm), and ½ inch thick (1.25 cm) 2. Tenderize by pounding the beef strips against the grain with the back of the blade of your kitchen knife.. 3. Put the beef into a bowl and add 1 clove of minced garlic, 1 ts honey, ½ tbs soy sauce, 1ts sesame oil, and ¼ ts ground black pepper. Mix it with a spoon well and refrigerate it. 4. Prepare your vegetables: - Cut 1 large carrot into several strips 4 ½ inches long, ½ inch wide, and ½ inch thick. - Cut 6-7 stalks of asparagus (top leafy part) into 4½ inch long pieces. - Cut 6-7 stalks of green onions into 4½ inch long pieces. 5. Boil 4 cups of water in a pot. 6. Add 1 ts salt to the boiling water and blanch carrot strips, asparagus, and white part of green onions for 1 minute with the lid closed. tip: don't blanch the green part of the green onions! 7. 1 minute later, strain the vegetables, rinse in cold water, and drain. 8. Put green onions, carrot, asparagus, beef strips on the skewers. 9. Make batter by mixing ½ cup flour, ½ cup water, and ½ ts salt in a bowl. 10. Drizzle some vegetable oil on a heated non-stick pan. Dip each skewer into the batter and put it on the pan to cook ...*


	Sweet pumpkin with rice stuffing 7.07 min. \| 4.931857 user rating \| 44579 views www.maangchi.com Ingredients: Kabocha pumkin (1½ kilograms, or about 3 pounds), sweet rice, black sweet rice, salt, jujubes, pine nuts,raisins, canned chestnuts, soy sauce, vinegar, green onion, and red chili pepper. Directions: Let's make the rice first! 1. Place 1 cup of sweet rice and 2 tbs of black sweet rice in a small pot. 2. Add some water to the rice and scrub it by hand a couple of times. Rinse, and then drain the water. Repeat until the rice is clean and the drained water is mostly clear. 3. Add 1 cup of water and a pinch of salt to the rice and close the lid. Set aside to soak for at least 30 minutes. 4. After soaking, bring to a boil over medium high heat for about 5-6 minutes. 5. Open the lid and simmer over low heat with the lid closed for 10 minutes. 6. Add 1/3 cup of green peas to the hot rice and mix it up. Set aside. Prepare the kabocha: 1. Cut off the top to make the lid just like a jack o' lantern. 2. Scoop out the insides and set aside. 3. Remove the pits from 8 dried jujubes. Measure 2 tbs raisins, 2 tbs pine nuts with the tips removed, and ½ cup canned chestnuts, and set aside. 4. Place the jujubes on the bottom of the kabocha and add the cooked rice, the raisins, and the pine nuts, in that order. 5. Add more rice on top to fill it out. 6. Open a can of chestnuts and place them over top of the rice. 7. Put the lid back on the danhobak and steam or boil for 30-40 minutes until it's cooked thoroughly. Wrap it in cheesecloth beforehand so you can ...


	Kimchi pancakes (kimchijeon) 9.60 min. \| 4.9181075 user rating \| 124583 views How to make kimchi pancakes. Full recipe on my website: www.maangchi.com "Kimchijeon made with chopped kimchi" Ingredients (for 2-4 servings): Kimchi, onion, salt, sugar, flour, vegetable oil. Directions: 1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. 2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil. 3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. 4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy. 5. Turn it over with a spatula or flip it. 6. Lower the heat to medium and cook for another 1½ minutes. 7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate. tip: Serve it right out of the pan or cool it down and cut it into bite size to serve. "Kimchi pancake made with whole kimchi leaves" Ingredients: Kimchi, ground pork, tofu, onion chives (or green onions), onion, salt, black ground pepper,sesame oil, egg, flour, grape seed oil. Directions: Prepare kimchi 1. Prepare 6-7 kimchi leaves (6-7 inches long -- 16 cm) and ½ cup flour in a plate. 2. Coat both sides of each kimchi leaf in the flour by hand. Make meat mixture 1. In a small bowl, add 2 tbs ground pork (or beef), 2 tbs tofu (after gently squeezing out excess water with a paper towel), 1 ts chopped onion chives ...*


	Korean style vegetable pancake ("yachaejeon") 5.53 min. \| 4.900862 user rating \| 252914 views This is something that you can make quickly with leftover vegetables in your refrigerator. Full recipe: www.maangchi.com Ingredients: 1/2 cup flour, 2/3 cup water, 1 ts salt, 1 egg, some scallop and shrimp (optional),some green onions, Asian chives, zucchini, and green chili pepper and vegetable oil. Directions: 1. Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it. 2. Chop ½ cup worth of green onions, 3 cups of Asian chives, and shred ½ cup of zucchini. This will make 4 cups of vegetables. 3. Put chopped vegetable into the mixture of flour and water and mix it up. 4. Chop 2/3 cup worth of shrimp and scallop. 5. In a big heated pan, put some oil and spread the vegetable pancake batter thinly. Lower the heat down to medium. 6. Place the chopped seafood over the top and press it down with a spoon or spatula. 7. When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat. 8. Turn the pancake over with a spatula. 9. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar. *tip: To make it crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.


	Korean Food: Butter Bean Jeon (콩 전) 2.77 min. \| 4.9390683 user rating \| 19896 views Main Ingredients • 1 Can Butter Beans (16 oz) • 2 Eggs • ¼ Cup All Purpose Flour • 2 Tbsp Garlic • ½ Tbsp Red Hot Pepper • 1 Tbsp Green Onion • ½ tsp Salt • Some Cooking Oil for Frying Yield: 16 Patties


	Fried Beef Pancakes / Cooking Chinese food / 牛肉饼 4.17 min. \| 5.0 user rating \| 36055 views Fried beef pancakes are similar to meat pies, but are much easier to make. Their taste is about the same, as well as the texture. The outer crust of these beef pancakes are crunchy, but the inside is soft and tender. These are absolutely delicious. :)


	Creamy Potato Soup Recipe 2.80 min. \| 4.8762994 user rating \| 402033 views One of America's favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I'm chef Jason Hill of Chef Tips and today we're making a creamy potato soup recipe that's dressed up with smoked gouda cheese. If you can't find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta. Creamy Potato Cheese Soup 1 tablespoon dried basil 1/2 stick (4 tablespoons) butter 2 cups shredded smoked Gouda cheese 6 small red potatoes, diced and reserved in cold water to prevent browning 2 diced carrots 2 diced celery stalks 1 white onion, diced 1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed) 2 cups heavy cream 6 cups chicken broth Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes. Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter. Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes. Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.


	Soybean sprout soup (kongnamulguk) 6.13 min. \| 4.9100347 user rating \| 60414 views How to make soybean sprout soup, both spicy and non-spicy versions. The full recipe is here: www.maangchi.com Spicy version Ingredients: 1 package of soybean sprouts (500 grams), water, salt, soy sauce, hot pepper flakes, onion, garlic, green onion, dried anchovies, roasted sesame seeds, and sesame oil. Directions: 1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts. 2. Put the soybean sprouts into a pot and add 5½ cups of water. 3. Add 1½ ts salt, 1 ts soy sauce, 2 cloves of minced garlic, ½ tbs of hot pepper flakes. 4. Slice half a medium sized onion and put it in the pot. 5. Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines. tip: this is going to be taken out later, we won't eat it 6. Close the lid and bring to a boil over medium heat for about 15 minutes. 7. When the soup boils over, open the lid and stir the soup with a spoon. 8. Lower the heat and cook another 25 minutes. 9. Add 2 chopped green onions and 1 or 2 ts of sesame oil. 10. Turn off the heat. 11. Grind roasted sesame seeds in a grinder. 12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving. Non-spicy vegetarian version Ingredients: 1 package of soybean sprouts (500 grams), water, salt, kelp, garlic, green onion, onion, roastedsesame seeds, and sesame oil. Directions: 1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts ...*


	Korean Cuisine Seafood Pancake (Haemul Pajeon) 6.47 min. \| 4.936893 user rating \| 36073 views Korean Appetizer: Seafood Pancake (Haemul Pajeon) The Ingredients: 1 cup All Purpose flour (buchimgalu package) 1/4 cup Sweet Rice Powder 1 cup Cold Water 2 Eggs 6 pieces of Shrimp 5-6 pieces of Mussels 5 pieces of scallops or clam 1 cup of Squid 8 pieces of Green Onion 1 Red Pepper 1/4 Canola Oil Dipping Sauce 2 tbsp. Soy Sauce 1 tbsp. Vinegar pinch of Sugar Little bit of chopped green onion, sesame seed, and red pepper flakes 1. In a large bowl mix flour, sweet rice powder, eggs and water until smooth. You may need to add more flour or water to get the desired consistency of the pancake batter. Add the green onion to the pancake batter and coat evenly. 2. Heat the skillet over medium heat and coat the pan with a small amount of canola oil. Place some of the green onion and a 1/2 cup of batter onto the hot skillet. Place even amounts of seafood on top of the pancake and some thinly sliced red pepper. 3. Let it cook for 4 minutes, until the bottom is lightly brown. Flip and brown the other side and cook for an additional 3-4 minutes. *Make sure that all of the pancakes surface touches the skillet by pressing down on it with a spatula. 4. Once the pancake is done, remove from skillet and place on a plate. Cut the seafood pancake into 8 pieces with a pizza cutter and serve with the dipping sauce. Thank you for watching, please subscribe to my videos and enjoy!


	Yan Can Cook 1.38 min. \| 4.8814588 user rating \| 236717 views Martin Yan demostrates several different cutting techniques at lightning speed. Learn How To: - Julienne Hot Chicken Breast - Chop, Cube and Dice Tomato - Parallel Cut and Julienne Cucumber - Cut and Mince Green Onion - Remove Seeds from Red Pepper - Rollcut Eggplant - Cut Egg Omelets for Garnish - Slice Carrots


	BEST SEAFOOD PANCAKE recipe 4.40 min. \| 4.861702 user rating \| 45130 views Seafood pancake --a pancake for dinner is a good idea as long as it's a cool pancake. For more Chef Buck video recipes click here www.youtube.com SEAFOOD PANCAKE ingredients: 6 oz SEAFOOD (shrimp, scallops, squid, etc.) 5-6 GREEN ONIONS (cut into 1" lengths) 1 tsp HOT PEPPER (finely chopped) ½ cup ALL PURPOSE FLOUR ½ cup cold WATER 1 EGG (beaten) 2-3 Tbsp cooking OIL sauce: 2 Tbsp SOY SAUCE 1 Tbsp RICE VINEGAR 1 tsp SESAME SEEDS --optional1 tsp HOT SAUCE (chili garlic, pepper sauce, etc.) directions: Mix sauce ingredients in a small dish and set aside. Cut GREEN ONIONS in half and then lengthwise, then cut into 1" pieces. Finely chop 1 tsp of HOT RED PEPPER—a hot green pepper will do—but a red pepper makes the dish look yummier (also, add a little red bell pepper for color, if desired.) Chop SEAFOOD (seafood is ideal for this dish because it cooks quickly—use shrimp, squid, scallops, clams, etc.) In a bowl, mix ½ cup ALL PURPOSE FLOUR with ½ cup COLD WATER. Mix well until a thin batter is formed (add a drop more water if needed—the batter should be thin enough to coat the veggies and seafood thoroughly and spread evenly when poured into the skillet) Add onions, peppers, and seafood to the batter and mix well. Heat a skillet on MEDIUM HIGH heat and add OIL. When oil is heated, add batter and spread evenly. Cook for 4-6 minutes until the edges of the cake begin to brown—but before the edges brown, add 1 well-beaten egg to the top of the cake (tip: shake the skillet to ...


	Potato side dishes 6.37 min. \| 4.83237 user rating \| 193393 views full recipe is here: blog.maangchi.com Here are 2 kind of side dishes ("gamja jorim" and "gamja chae bokkeum") using potatoes. Many Koreans prepare these for their children as part of their school lunch menus. Potato with soy sauce ("gamja jorim") Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children's lunch box side dish, too. Ingredients: 2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water. 1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups. 2. Rinse the potato using colander in running water to remove starch. 3. Cut half onion into bite sized pieces. 4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan. 5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it. 6. Add half cup of water into the pan, 2 tbs -- 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some. 7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds. Potato with mushroom ("gamjachae ...


	Mung bean jelly sidedishes 9.97 min. \| 4.8071218 user rating \| 44644 views How to make 3 kinds of cheongpomuk muchim, a traditional Korean side dish. The full recipe is on my website: www.maangchi.com Ingredients: Mung bean jelly: mung bean starch powder, water, salt Sauce: soy sauce, garlic, honey (or sugar), green onion, roasted sesame seeds, sesame oil Vegetables: edible chrysanthemum ("ssukgat" in Korean), Perilla leaves (can be replaced with basil leaves) Garnish: tomato, green chili pepper, red chili pepper, and laver Directions: 1.In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon. 2.Bring to a boil over medium high heat for about 7-8 minutes. tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom 3. Add 1 ts of salt and cook for a few more minutes. tip: total about 10 minutes cook over medium high heat 4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent. 5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds. 6. Pour the hot jelly directly into the containers and silicone cookie mold. 7. Let it cool down for 1-2 hours, then put it in the refrigerator. 8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid. Make sauce (yangnyeomjang) 1.Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion, and 1 TBS sesame oil into a bowl. Mix well. tip: you can add hot pepper ...*


	BEST APPETIZER FOR A PARTY 4.25 min. \| 4.86 user rating \| 9025 views It's the best appetizer for your party! Lets tweet!! twitter.com And Facebook friends!! www.facebook.com Combining all the tasty flavors of a buffalo wing with some cheesy goodness for these no-mess, easy to eat Buffalo Chicken Cheese Bites!! For these Buffalo Bites, this is what you're gonna need... 2 Cups Finely Diced or Shredded Chicken 1 Cup Shredded Cheddar Cheese ¼ Finely Chopped Scallions 2 Tsp Garlic Powder (1 Tsp for the chicken cheese mix, ½ in the dry pancake mix, ½ in the blue cheese dressing) 1 Tsp Pepper ½ Cup Hot Sauce & an extra dash or two 1 ½ Cup Pancake Mix A little less than 1 Cup Water ½ Cup Blue Cheese Dressing Start by preheating your oven to 350 degrees and of course, can't forget easy clean-up, line a baking sheet with foil and spray with cooking oil. In a bowl add the chicken, cheese, scallions, 1 tsp garlic powder, black pepper and ½ cup of hot sauce and mix together. Next we are going to get the breading stations together... In one shallow dish add ½ cup of plain pancake mix, ½ tsp garlic powder and stir to evenly combine. In another shallow dish, add 1 Cup Plain Pancake Mix and then the water. We want to batter thinner than how you would normally make pancakes so the balls roll easier in it. Mix the water into the pancake mix until smooth and all lumps are out. Start by taking the chicken and cheese mixture and forming into a ball, about the size of a golf-ball. Make sure to firmly pack together so it's easier to roll and won't fall apart ...


	Cod pancake (Daegujeon) 7.07 min. \| 4.873626 user rating \| 53107 views Full recipe: www.maangchi.com In this video, I am going to show you how to make "jeon". Jeon is korean traditional food breaded with flour and eggs. There are many kinds of jeon, but this one is made with cod. Ingredients: Cod filets (400 grams), flour, olive oil, garlic, salt, ground black pepper, eggs, a red chili pepper, soy sauce, vinegar Directions: 1. You can use fresh or frozen cod. If it's frozen, thaw it out in the refrigerator. 2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth 3. Slice it thinly and put it in a bowl. 4. Sprinkle 1 ts of salt, 2 cloves of minced garlic, and 1 pinch of black pepper into the bowl of cod slices and gently mix it up by hand. 5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly with your hand so that the cod is lightly breaded. 6. Beat 2 eggs in a small bowl and add a pinch of salt. 7. Add 1 chopped green onion and red chili pepper into the beaten eggs. 8. Heat a pan on the stove over medium high heat. 9. Add 1 tbs of olive oil or vegetable oil to the pan. 10. Piece by piece, dip your breaded cod into the beaten eggs, and then place the pieces onto the heated pan. 11. Lower the heat to medium and cook it. 12. Turn it over using a spatula or spoon. 13. Add more oil if needed. 14. On a big plate, place green lettuce on the bottom and place the cooked fish on it. Now it's "jeon"! 15. Serve it with a dipping sauce of 2 tbs of soy sauce and 1 or 2 tbs of vinegar.


	Korean Food: Stuffed Peppers (고추전) 5.67 min. \| 4.8651686 user rating \| 31989 views Main Ingredients: 1 Cup Ground Beef 6 Hot Peppers 1 Sweet pepper 4 Eggs & 1/4 Cup Flour For the Beef: 1 Green Onion, 1 Tbsp Garlic 1 1/2 Tbsp Soy Sauce, 1 Tbsp Sugar 1/2 Tbsp Cooking Wine, 1 tsp Sesame Oil, 1/8 Black Pepper Korean Stuffed Peppers (고추전= Go-chu-jeon) is a Korean holiday food, and it is one of my favorite foods. I learned how to make this from my mom, and my mom used to make this for holidays or special days. The marinated beef, hot pepper, and egg combination gives you a very tasty and happy flavor. We usually use less spicy peppers for this recipe because you don't want peppers that are so hot that they cover the flavors in the other ingredients. If you can't eat spicy food then I recommend that you to use sweet peppers instead. So I used both peppers in this recipe. You can eat this dish just plain or as a side-dish.


	Betty's Bacon, Egg, and Cheese Breakfast Casserole Recipe 9.87 min. \| 4.8342543 user rating \| 40572 views In this video, Betty demonstrates how to make her fabulous Bacon, Eggs, and Cheese Breakfast Casserole. You can start this the night before, and put it in the oven for a tasty and terrific start to your day! Ingredients: 4 cups hot water 5.2 oz. package dried hash brown potatoes 5 eggs, well beaten 1 cup shredded Swiss cheese (You may substitute a different kind of cheese, if you like.) ½ cup cottage cheese 1 teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon hot sauce 1 green onion, chopped 6 slices of bacon, cooked, drained, and crumbled paprika (for sprinkling the top) cooking oil spray In a large bowl, place the entire 5.2 oz. hash brown mixture. Pour 4 cups hot water over the hash browns, and let stand for 10 minutes. Drain, and pat off any extra moisture with a paper towel. In a large bowl, combine 5 well-beaten eggs, 1 cup shredded Swiss cheese, ½ cup cottage cheese, 1 teaspoon salt, 1/8 teaspoon ground black pepper, 1/8 teaspoon hot sauce, and 1 chopped green onion. Add drained hash browns, and mix thoroughly. Pour mixture into a deep-dish pie plate that has been sprayed with cooking oil spray. Sprinkle with crumbs from 6 slices of cooked bacon and a dash of paprika. Cover with plastic wrap or aluminum foil and refrigerate at least 3 hours (or overnight). Bake, uncovered, at 350 degrees for about 30 minutes, or until mixture is set. (You can check for doneness by inserting a clean knife in the center, and it should come out clean.) Cut into wedges, and ...


	How to make" Banh Xeo" ..[Món ăn Việt Nam] 5.87 min. \| 4.796296 user rating \| 33001 views I love Vietnamese's foods and I love Vietnamese culture. but I am not Vietnamese. If I do this cooking video wrong, please forgive me! Chef Kai BATTER 1-2 cup rice flours 1/2 tsp salt 1 Tbsp sugar 1 can coconut milk ( 14 fl oz) I prefer Chef Choice brand 1-2 Tbsp turmeric or curry powder 1/4 cup green onion (chopped) 1/2- 1 cup water FILLING 1 lb ground pork or ground shrimp 1/4 cup shallot or onion (chopped) 1 tsp black pepper 1 tsp sugar (optional) 1-2 tsp fish sauce, oyster sauce SAUCE (Nuoc Cham) ½ cup water 2 tbsp sugar 1 Tbsp lime juiced 2 cloves garlic, finely chopped 2 bird's eye chilies, seeded & finely chopped 2 tbsp Vietnamese fish sauce 2 Tbsp carrot shredded


	Ground-soybean stew ("kongbiji jjigae") 6.90 min. \| 4.735849 user rating \| 41642 views How to make delicious kongbiji jjigae, perfect for a winter day. Full recipe, photos, comments, and stories are on my website: www.maangchi.com Yield: 4 servings Cooking time: 40 minutes Ingredients: soy beans, pork, kimchi, green onions, garlic, red chili pepper, green chili pepper, fish sauce,sesame oil, dried shiitake mushrooms, dried anchovies, dried kelp Directions: 1.Soak ½ cup dried soy beans in cold water overnight (at least 12 hours). 2. Rinse and drain the soaked soy beans. (They will expand to more than 1 cup) 3.Make stock: In a thick bottomed pot, add 4 cups water, 3 dried shiitake mushrooms, 8 large dried anchovies (after removing the guts), and 4×5 inch pieces of dried kelp. Bring to a boil for 20 minutes over medium high heat. 4.Take the mushrooms out of the stock and chop them into small pieces. Set aside 5.Blend 1 cup of soaked soybeans with 1 cup of water until it turns creamy. 6.Chop about 4 oz pork and set aside 7.Chop 1 cup of kimchi 8.Place a heavy bottomed pot (7-8 cups) on the stove and heat it up. tip: It's usually cooked in either a stone bowl or an earthenware bowl 9.When the stone pot has heated up, drizzle ½ -- 1 tbs sesame oil and add 2 cloves of minced garlic. Stir for 10 seconds. 10.Add chopped pork, mushrooms, kimchi, and keep stirring for a few more minutes. 11.Add 2 cups of stock and close the lid. 12.Bring to a boil over medium heat for about 2 minutes. tip: the stew will boil over easily, so watch out! If it boils over, lower the ...


	TRAN CAN COOK!: How to make Vietnamese Egg Rolls 1 of 2 9.70 min. \| 4.742671 user rating \| 97318 views How to make Vietnamese Egg Rolls : Click Here!! Makes about 20-25 egg rolls ingredients: 1 lb. ground pork shoulder 1 whole carrot shredded 1/8 inch 1 medium onion diced 1 clove garlic diced 2.5 oz. of black fungus (woodear mushrooms) 2.5 oz glass noodles 3 tbs. fish sauce 3 tsp. mushroom seasoning 3 tsp white sugar 2 tsp. scallions 1 bottle of light beer 1 pack of Lumpia brand egg roll wrappers Vegetable oil for deep-frying 1) Hydrate glass noodles and black fungus in warm water for approximately 5-10 min. After hydrating, mince the black fungus and roughly chop the glass noodle into quarters. 2) In a large mixing bowl, combine shredded carrots, diced onions, garlic, black fungus, glass noodles, fish sauce, mushroom seasoning, white sugar, and scallions with the ground pork. Mix with hands until pork mix is evenly distributed. 3) To form the egg rolls, place 1 egg roll wrapper on a clean, flat surface. Place 2 heaping tablespoons of pork filling in the top middle of the wrapper. Fold the upper portion of the wrapper over the filling and make sure to tuck the wrapper under the meat firmly. Then, fold each side over firmly and begin to roll the entire wrap. Near the end, dab the remaining wrapper with beer to help seal the egg roll. 4) Heat oil to 350 degrees and fry egg rolls for approximately 5-7 minutes until golden brown and crisp. Remove with tongs and place on paper towels to drain. 5) Serve with lettuce and fish sauce.


	Beefy Green Onion Pancake - WokTheFok.Com 4.95 min. \| 4.726829 user rating \| 9184 views Subscribe to wokthefokdotcom. Click "like" and drop a comment below. Green onion pancakes are one of my most favorite appetizers ever. Especially with lots of braised beef and lap cheong! WOK THE FOK!


	Betty's Good Morning Breakfast Casserole Recipe 9.58 min. \| 4.7851853 user rating \| 19288 views In this video, Betty demonstrates how to make her Good Morning Breakfast Casserole recipe. It is a glorious mixture of hash brown potatoes, eggs, Swiss cheese, spices, and topped with bacon. It is refrigerated overnight, to be baked to a crusty brown delight the next morning. Ingredients: 6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix that had potatoes, onions, and some seasonings.) 4 cups hot water 5 eggs, well-beaten 1 cup shredded Swiss cheese ½ cup small-curd cottage cheese 1 teaspoon salt dash of ground black pepper a few dashes hot sauce (to taste) ¼ cup sliced green onion tops sprinkling of paprika (to taste) 6 slices bacon, cooked, drained, and chopped cooking oil spray for baking dish In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ½ cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ¼ cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon ...


	chinese wrap, mandarin pancake 雞胸肉炒雜菜跟薄餅 9.93 min. \| 4.9310346 user rating \| 13186 views Chinese and english recipe/ instructions below : 薄餅材料: 20 塊1. 300 克先濾麵粉= 10.58 oz 2. 1 湯匙糖3. 250 ml 沸水= 8. 45 fl oz 做: 300 克先濾麵粉放大盆, 加入1 湯匙糖拌勻後, 加入250 ml 沸水用木棍拌混後取出, 放些麵粉在桌上把麵粉槎成先滑軟麵糰, 放回大盆濕布蓋面休息30 分鍾. 30 分後取出麵糰槎幾次後分成2 份, 1 份放回盆, 另一份再分二份, 其中一份榐成腸形, 分開五份, 用手弄成球型後, 用手按薄些, ( 間中加些粉) 用木棍榐成小塊, 在小塊上擦些麻油, 把兩小塊攃麻油面在一起,用木棍榐成紙薄塊, pan 燒熱放入薄餅, 看見有泡起和移動容易就可以反轉, 又再見出泡就可以取出放碟, 趁熱容易分開2 塊, 雞胸肉材料: 150 克= 5.29 oz 雞胸肉洗淨, 用紙抹乾後去肥, 橫身中間切一次, 踉著切薄片放在盆. 醃料: 1. 少許糖2. 1 茶匙生抽3. 1 茶匙rum 酒4 1 茶匙水拌勻後加入5. 半荼匙豆粉拌勻後, 最後加入6. 1 茶匙油以上拌混後, 蓋面放雪櫃30 分雜菜材料: 1. 200 克= 7 oz 芽菜洗淨去水2. 3 小片薑切條3. 1 粒蒜頭切粒4. 一些紅蘿蔔切條5. 一些青椒切條6. 一些紅椒切條7. 5 洗淨浸軟冬姑切條8. 1 棵青蔥切條, 分開白和綠色調味料: 1. 少許糖2. 1 湯匙rum 酒3. 1 荼匙鹽4. 2 茶匙雞粉5. 1 湯匙水6. 1 荼匙麻油打獻: 1. 1 湯匙豆粉2. 2 湯匙水拌勻pan 熱放入2 湯匙油, 放入蒜粒爆香後, 倒入紅蘿蔔條和芽菜炒幾次後加入少許糖, 1 湯匙水, 見芽菜將熟加入白色青蔥條拌勻炒幾次, 倒出. pan 熱放入2 湯匙油, 放入薑絛爆香後, 加入巳醃雞胸肉炒至將熟, 加入冬姑條晷炒幾次, 放入調味料, 加入青紅椒絛炒幾次後, 再加入已炒芽菜料混合炒幾次後, 打獻, 和加入青蔥條, 關火, 炒幾次拌混.上碟. 放些雞胸肉炒雜菜在薄餅內, 摺起食. Mandarin pancake ingredients: For 20 pieces 1. 300 gram = 10.58 oz sieved ...


	広島風お好み焼きの作り方 - How to make hiroshima-style okonomiyaki. 8.53 min. \| 4.9166665 user rating \| 14907 views 詳しいレシピはこちらを→marron-dietrecipe.com 広島風お好み焼きの作り方です。広島風お好み焼きは、たっぷりのキャベツを蒸し焼きし、焼きそば麺、豚肉、卵などをのせる重ね焼きです。ホットプレートでも、パリッとしたおいしいお好み焼きを作るコツを動画でどうぞ。 How to make hiroshima-style okonomiyaki. Okonomiyaki is a Japanese savoury pancake containing a variety of ingredients. In Hiroshima, the ingredients are layered rather than mixed together. 1人分842kcal 1serving calories 842kcal. 【材料（2人分）】 ●生地薄力粉‥‥50g 冷水‥‥80cc カレー粉‥‥少々みりん‥‥小さじ1/3 ●具キャベツ‥‥300g もやし‥‥80g 青ねぎ‥‥40g 焼きそば麺‥‥2玉豚バラ薄切り肉‥‥80g 卵‥‥2個●旨みの材料魚粉‥‥2g おぼろ昆布‥‥6g イカ天（天かすでも）‥‥30g ●調味料塩‥‥適宜胡椒‥‥適宜ガーリックパウダー‥‥適宜一味唐辛子‥‥適宜青海苔‥‥適宜お好みソース‥‥120g 焼きそばソース‥‥20g 【Ingredients （2 servings）】 ●Batter 50g cake flour 80cc cold water curry powder 1/3 teaspoon mirin ●ingredients 300g cabbage 80g bean sprouts 40g green onion 2 packages yakisoba noodles 80g pork thinly sliced（pork belly） 2 eggs ●for flavors 2g bonito shavings 6g shavings of tangle 30g ikaten or tempura crisps ●seasoning salt pepper garlic powder cayenne pepper powder aonori (dried seaweed powder) 120g okonomiyaki sauce 20g yakisoba sauce キャベツの千切りの方法はこちらの動画をご覧ください。 How to shred cabbage. www.youtube.com 広島風お好み焼きの作り方はこちらのレシピをご覧ください。 How to make hiroshima-style okonomiyaki. marron-dietrecipe.com 大阪風 ...


	How To Make Chinese Pancakes 4.90 min. \| 4.740741 user rating \| 41657 views Visit: www.videojug.com for 1000's more How-To videos! This is a popular side dish at most Chinese restaurants. Allow us to show you how to make authentic tasting, wafer-thin Chinese Pancakes. Join Us On Facebook www.facebook.com Follow Us On Twitter: www.twitter.com

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